The 2020 Jin Jun Mei from Characteas finds a nice balance between price and quality. Sweet lychee with a dark sugar undertone and citrus towards the end.
The Premium Lapsang Souchong from Hey China is a delicate but fruity tea. It offers an explosion of fruits and a dark sweetness beneath the surface.
Tee Kontor Kiel’s Sun Moon Lake Ruby was such a pleasant experience. Menthol with something sweet and a maltiness during the first infusions.
The Wu Di Hong Cha from Essence of Tea is one of a kind. A hong cha from Wuyishan that was produced very similar to yancha with a long-lasting sweet aftertaste.
The early infusions of the Fenqing Yesheng Hong Cha from Tee Kontor Kiel had an intense and exotic sweetness. Towards the end, the aftertaste became sweeter.
The Wild Dian Hong Menghai from Tee Kontor Kiel is a forgiving tea with a well-balanced flavour profile. Slightly fruity with notes of chocolate and maltiness.
Moychay’s Yongde Ye Sheng Hong Cha is one of the sweetest teas I have ever drunk. An intense sweetness that tastes like candy and exotic summer fruits.
Terre de Ciel’s ‘La Petite Favorite’ is a hong cha from old trees in the Jingmai area. It has a malty flavour profile and is a good in-between tea.
Mei Leaf’s Little Tong Mu is a Lapsang Souchong from Tong Mu village. My final session with this tea was fruity, floral and even a bit sweet.
Tea Joint’s Jin Jun Mei Golden Eyebrows has a malty flavour profile. There were also some sour berries in the early infusions, but these quickly faded.
Moychay’s Jin Guanyin Xiao Zhong is the perfect everyday hong cha. It offers sweet floral notes, a deep roastedness, and a long-lasting aftertaste.
MIST Tea’s Seasonal High Mountain Black Tea is definitely fruity. I got a fruitiness in combination with sweet sugar cane and citrus notes.
Mei Leaf’s Kaori Black from Japan is a refreshing tea that starts out malty and slowly changes into a sweet and fruity tea.
Teasenz’ Yunnan Gold is a beauty to look at. The magnificent golden buds offer a sweet and woody aroma while the flavours go from sweet to malty.